Green Chef

Beef Skillet with Cheesy Cauli Topping

Carrots, peas, shallot, chives

⏱️ 25 min 🍽️ 2 servings

Cooking Tips

Be sure to let the cauliflower rice sit in the pot on the still-warm burner for a few minutes after straining; this helps ensure all excess water evaporates, creating a creamier mash. Mash the cauliflower thoroughly for a smooth texture. Taste and season each component as you go.

Ingredients

1 whole Shallot
0.25 oz Chives
9 oz Cauliflower Rice
4 oz Carrots
10 oz Ground Beef
1.5 tsp Rosemary, Basil, and Sage Blend
2.5 oz Peas
1 whole Umami Stock Concentrate
1 oz Sour Cream
2 oz White Cheddar Cheese
1 tbsp Butter
0 Cooking Oil
0 Salt
0 Pepper
0 Water

Tools

medium pot with lid
medium sauté pan
measuring spoons
strainer
potato masher
thermometer

Click anywhere to see instructions →

Green Chef

Beef Skillet with Cheesy Cauli Topping

Carrots, peas, shallot, chives

⏱️ 25 min 🍽️ 2 servings

Cooking Tips

Ingredients

1 whole Shallot
0.25 oz Chives
9 oz Cauliflower Rice
4 oz Carrots
10 oz Ground Beef
1.5 tsp Rosemary, Basil, and Sage Blend
2.5 oz Peas
1 whole Umami Stock Concentrate
1 oz Sour Cream
2 oz White Cheddar Cheese
1 tbsp Butter
0 Cooking Oil
0 Salt
0 Pepper
0 Water

Tools

medium pot with lid medium sauté pan measuring spoons strainer potato masher thermometer

Mise en Place

Prepare Fresh Ingredients

Wash and dry all fresh produce, including shallot, chives, and carrots.

Dice and Mince

Cut ends off shallot and discard peel. Halve lengthwise, lay flat, and small dice into pieces about ¼ inch each. Mince chives finely.

Get Ingredients and Equipment Ready

Measure out cauliflower "rice" (9 oz for 2 servings, 18 oz for 4 servings), carrots (4 oz for 2 servings, 8 oz for 4 servings), ground beef (10 oz for 2 servings, 20 oz for 4 servings), peas (2½ oz for 2 servings, 5 oz for 4 servings), umami stock concentrates (1 for 2 servings, 2 for 4 servings), sour cream (1 oz for 2 servings, 2 oz for 4 servings), white cheddar cheese (2 oz for 2 servings, 4 oz for 4 servings), herb blend, and butter (1 tbsp for 2 servings, 2 tbsp for 4 servings). Set out a medium pot with lid, medium sauté pan, strainer, potato masher, measuring spoons, and thermometer.

Boil Water

Bring a medium pot of lightly salted water to a boil in preparation for cooking the cauliflower "rice".

Cooking Steps

Prep ingredients

Bring a medium pot of lightly salted water to a boil. Cut ends off shallot and discard peel. Halve lengthwise. Lay flat and small dice into pieces, about ¼ inch each. Mince chives.

Cook cauliflower rice

Once water is boiling, add cauliflower "rice" to pot. Cook 4-5 minutes, or until very tender. Turn off heat. Strain cauliflower, shake off excess water and return to pot. Return pot to stovetop burner used to cook cauliflower. Let sit for 5 minutes on warm burner until water evaporates from cauliflower.

Cook veggies

Heat a drizzle of cooking oil in a medium sauté pan over medium-high heat. Add shallot and carrots to hot pan. Season with salt and a pinch of pepper. Cook 3-4 minutes, or until carrots are fork-tender, stirring occasionally.

Cook beef

Add ground beef and a small drizzle of cooking oil to pan with veggies. Season with rosemary, basil, and sage blend, salt, and pepper. Cook 5-6 minutes, or until cooked through, breaking up beef into pieces. Add peas, umami stock concentrates, and about 2 tablespoons water (4 tablespoons for 4 servings). Stir to combine. Remove from heat. Season with salt and pepper to taste.

Finish cauliflower mash

To pot with cauliflower, add sour cream, white cheddar cheese, and 1 tablespoon butter (2 tablespoons for 4 servings). Season with salt and pepper to taste. Mash with a potato masher (or fork) until smooth.

Assemble and garnish skillet

Spread cauliflower mash over beef and veggies in an even layer. Garnish with chives.

Plate and serve

Divide beef skillet between plates. Enjoy!

← Click anywhere to see ingredients